Hello Ladies
I am so excited today to announce The Grand Opening of
" Laurie's Craft Connection " Please have your volume button on when logging on to my site * http://www.lauriescraftconnection.com *
My shop will be a variety of Hand made items
I have not added all items as of today But please take a look ,& add your name to my mailing list I will have prizes and contests You never know if your name will be chosen
Items will be constantly added so you want to check often
Please tell your friends
I would love for you to add my site to your blog and face book page
if anyone is interested
Thank you
Laurie
Sunday, July 31, 2011
A skelton for Halloween
I think this card is fitting for Halloween
When we think of Halloween , we sometimes think of scary haunted houses , creepy crawlers
Take a look
When we think of Halloween , we sometimes think of scary haunted houses , creepy crawlers
Take a look
Fun Halloween cards
Two fun Halloween cards
My Favorite Halloween candy , Candy corn
what is your favorite candy for Halloween ?
My Favorite Halloween candy , Candy corn
what is your favorite candy for Halloween ?
Halloween cards
Halloween will be here before we know it
I wanted a head start so I will show you several Halloween cards I made this weekend
enjoy !!!
I wanted a head start so I will show you several Halloween cards I made this weekend
enjoy !!!
Friday, July 29, 2011
Chocolate peanut butter pie from bon appetit
Ladies I made this dessert It is excellent , but very heavy , you only need a small slice ,
Enjoy
Bon Appetit
Peanut Butter Honeycomb Pie
This over-the-top masterpiece sandwiches peanut butter cream between a cookie crust and a tower of honey candy.
8 Servings
Recipe by Kim Boyce
Photograph by John Kernick
August 2011
Ingredients
Crust
9 graham crackers, coarsley crushed
1/4 cup (packed) light brown sugar
1/4 teaspoon kosher salt
1/8 teaspoon freshly grated nutmeg
6 tablespoons (3/4 stick) butter, melted
Filling
8 large egg yolks
12 tablespoons sugar, divided
1 1/2 cups whole milk
1 vanilla bean, split lengthwise
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 cup creamy peanut butter
2 tablespoons powdered sugar
1/2 teaspoon kosher salt
Topping
2 ounces bittersweet chocolate (do not exceed 61% cacao), chopped
2 1/2 tablespoons unsalted butter
Honeycomb (click for recipe)
1/4 cup roasted, salted peanuts
Preparation
Crust
Preheat oven to 325°. Finely grind graham crackers, sugar, salt, and nutmeg in a food processor.Transfer crumb mixture to a medium bowl. Add butter and stir to blend. Use bottom and sides of a measuring cup to pack crumbs onto bottom and up sides of 9" glass or metal pie pan.Bake until golden brown, about 15 minutes. Let cool.
Filling
Mix yolks and 6 Tbsp. sugar in the bowl of a stand mixers fitted with a whisk attachment. Beat at high speed until ribbons form, stopping once to scrape down sides of bowl, about 2 minutes.
Combine milk and remaining 6 Tbsp. sugar in a large saucepan; scrape in seeds from vanilla bean and add bean. Bring to a boil, stirring to dissolve sugar. Remove bean. With mixer running, gradually add hot milk mixture to yolk mixture. Scrape mixture back into pan. Clean bowl. Whisking constantly, bring to a boil over medium heat. Remove pan from heat; whisk vigorously for 1 minute. Return custard to mixing bowl, beat on high speed until cool, about 4 minutes. Mix in butter on Tbsp. at a time. Add peanut butter, powdered sugar, and salt; beat to blend. Scrape filling into cooled crust; smooth top. Chill until set, 2-3 hours.
Topping
Stir chocolate and butter in a medium bowl set over a saucepand of simmering water until melted and smooth.
Drizzle some of the chocolate glaze over the peanut butter filling, making a circle in the middle of the pie and leaving a 1"-2" plain border. Pile pieces of honeycomb and salted penauts on top, then drizzle remaining chocolate glaze over.
Enjoy
Bon Appetit
Peanut Butter Honeycomb Pie
This over-the-top masterpiece sandwiches peanut butter cream between a cookie crust and a tower of honey candy.
8 Servings
Recipe by Kim Boyce
Photograph by John Kernick
August 2011
Ingredients
Crust
9 graham crackers, coarsley crushed
1/4 cup (packed) light brown sugar
1/4 teaspoon kosher salt
1/8 teaspoon freshly grated nutmeg
6 tablespoons (3/4 stick) butter, melted
Filling
8 large egg yolks
12 tablespoons sugar, divided
1 1/2 cups whole milk
1 vanilla bean, split lengthwise
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 cup creamy peanut butter
2 tablespoons powdered sugar
1/2 teaspoon kosher salt
Topping
2 ounces bittersweet chocolate (do not exceed 61% cacao), chopped
2 1/2 tablespoons unsalted butter
Honeycomb (click for recipe)
1/4 cup roasted, salted peanuts
Preparation
Crust
Preheat oven to 325°. Finely grind graham crackers, sugar, salt, and nutmeg in a food processor.Transfer crumb mixture to a medium bowl. Add butter and stir to blend. Use bottom and sides of a measuring cup to pack crumbs onto bottom and up sides of 9" glass or metal pie pan.Bake until golden brown, about 15 minutes. Let cool.
Filling
Mix yolks and 6 Tbsp. sugar in the bowl of a stand mixers fitted with a whisk attachment. Beat at high speed until ribbons form, stopping once to scrape down sides of bowl, about 2 minutes.
Combine milk and remaining 6 Tbsp. sugar in a large saucepan; scrape in seeds from vanilla bean and add bean. Bring to a boil, stirring to dissolve sugar. Remove bean. With mixer running, gradually add hot milk mixture to yolk mixture. Scrape mixture back into pan. Clean bowl. Whisking constantly, bring to a boil over medium heat. Remove pan from heat; whisk vigorously for 1 minute. Return custard to mixing bowl, beat on high speed until cool, about 4 minutes. Mix in butter on Tbsp. at a time. Add peanut butter, powdered sugar, and salt; beat to blend. Scrape filling into cooled crust; smooth top. Chill until set, 2-3 hours.
Topping
Stir chocolate and butter in a medium bowl set over a saucepand of simmering water until melted and smooth.
Drizzle some of the chocolate glaze over the peanut butter filling, making a circle in the middle of the pie and leaving a 1"-2" plain border. Pile pieces of honeycomb and salted penauts on top, then drizzle remaining chocolate glaze over.
Monday, July 4, 2011
july card * squash fold card
This card was a lot of fun but took a little time
I saw this fold on a blog ( www.DoStampingwithDawn.com)
On her blog it is called Amazing fold card * aka - squash fold card
I used an 8x8 piece of light pink card stock
fold the card stock in half both ways then again into a triangle
you will need fushia pink card stock size 3 3/4 x 3 3/4
white card stock 3 1/2 x3 1/2
I chose a red ink to stamp 3 flowers in a line
then used green ink to stamp the friend sentiment
once stamped ripped the right corner ripping towards myself
sponge around the edges of the white card stock that you stamped on with a sponge and red ink
cut red printed paper to size 2 x 2 , attached to ripped corner underneath white card stock
I stamped a flower with a pink ink inside the card
pink ribbon cute to size 21 inches
mint green card stock size 3 3/4 x 3 3/4 ( 2 pieces )
white card stock for over green card stock size 3 1/2 x 3 1/2(2 pieces )
stamp both white card stock with a flower
assemble with white card stock over green card stock then glue to left corner and bottom right corner inside card
when folding card it should collapse with ends on right corner
on the outside use raised foam dots to help raise the image and it will be easier to add ribbon to card to tie a bow underneath
hope you enjoy this cute fold card and I would love to see what everyone comes up with on this card Take time to make yoru version of this cute card
thanks Laurie
I saw this fold on a blog ( www.DoStampingwithDawn.com)
On her blog it is called Amazing fold card * aka - squash fold card
I used an 8x8 piece of light pink card stock
fold the card stock in half both ways then again into a triangle
you will need fushia pink card stock size 3 3/4 x 3 3/4
white card stock 3 1/2 x3 1/2
I chose a red ink to stamp 3 flowers in a line
then used green ink to stamp the friend sentiment
once stamped ripped the right corner ripping towards myself
sponge around the edges of the white card stock that you stamped on with a sponge and red ink
cut red printed paper to size 2 x 2 , attached to ripped corner underneath white card stock
I stamped a flower with a pink ink inside the card
pink ribbon cute to size 21 inches
mint green card stock size 3 3/4 x 3 3/4 ( 2 pieces )
white card stock for over green card stock size 3 1/2 x 3 1/2(2 pieces )
stamp both white card stock with a flower
assemble with white card stock over green card stock then glue to left corner and bottom right corner inside card
when folding card it should collapse with ends on right corner
on the outside use raised foam dots to help raise the image and it will be easier to add ribbon to card to tie a bow underneath
hope you enjoy this cute fold card and I would love to see what everyone comes up with on this card Take time to make yoru version of this cute card
thanks Laurie
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